Chicken and cashew nut dumplings with black vinegar

Ingredients

200 g	Chicken mince (Main)
1 clove	Garlic, finely chopped
2 tsp	Ginger, finely chopped
2 Tbsp	Roasted cashew nuts, finely chopped
1 Tbsp	Fresh coriander, finely chopped
1 tsp	Sesame oil
½ tsp	Caster sugar
1 tsp	Salt
1 packet	Dumpling wrappers (Main)
1 cup	Water
1 Tbsp	Vegetable oil, use enough to lightly cover the base of the fry pan

Dipping sauce

1 Tbsp	Soy sauce
2 Tbsp	Black vinegar
1 Tbsp	Chilli oil

Directions

1. In a bowl mix together the chicken, garlic, ginger, cashew nuts, coriander, sesame oil, sugar and salt.
2. Place a spoonful of mixture in the centre of each wrapper. Moisten the edges with water, then fold and seal.
3. Pour a cup of water into the pan, put on the lid and let the dumplings steam for 10 minutes.
4. Heat a fry pan with a lid. Pour in just enough oil to lightly cover the base. Fry the dumplings for a couple of minutes without turning until crispy on the bottom.
5. Combine the dipping sauce ingredients in a small bowl and serve with the dumplings.